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Creamy Split Pea Soup Recipe

Creamy Split Pea Soup Recipe

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri
TOTAL TIME: Prep: 10 min. Cook: 1 hour YIELD:12 servings


  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 pound dry green split peas
  • 2 quarts water
  • 2 medium potatoes, peeled and diced
  • 2 cups diced fully cooked ham
  • 2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream


  • 1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
  • 2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon. Yield: 12 servings (3 quarts).

Nutritional Facts

1 each: 336 calories, 16g fat (8g saturated fat), 48mg cholesterol, 832mg sodium, 32g carbohydrate (5g sugars, 11g fiber), 17g protein.

Reviews for Creamy Split Pea Soup

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Reviewed Dec. 13, 2012

"We love this recipe but a must have is a meaty ham bone to simmer in the soup. It adds a ton of flavor."

Reviewed Nov. 9, 2012

"Good overall recipe. I added a vegetable bouillon to the recipe because I did not think it had enough flavor. The end result was a really flavorable soup"

Reviewed Jan. 6, 2010

"Very nice: used ham only"

Reviewed Dec. 14, 2009

"This recipe is elegant when pureed, and so tasty. But I admit that sometimes I fix it rustic-style, that is, I don't puree it or add the cream. My husband prefers the unpureed version, so this is really two recipes in one!"

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